Kithul Jaggery

Kithul jaggery is made from the flower sap of the kithul palm, Caryota urens. The Export Development Board says the palm flourishes in the wet zone of Sri Lanka and that commercial production takes place mainly in the central regions. The sap is boiled over a wood fire past the point where it turns to treacle. The thick mixture is poured into moulds made from coconut shells and left to cool and harden. This gives the jaggery its usual shape of half a globe. The board describes it as soft in texture and quick to melt. It is served with tea and herbal infusions and used in sweetmeats, jaggery toffee, jaggery cake and ice cream. The board notes that demand is greater than supply. Kithul jaggery is listed here as available on request, and packaging is available on request. Send the piece size, pack size and volume, quantity, packing and destination port by email from the Contact page or the How to order page. Documents and test reports can be discussed for each order.